Spring has sprung — and so has rhubarb. Here's how to get the most out of this seasonal vegetable.
Rich in vitamins, antioxidants and fiber, rhubarb boasts several health benefits. Rhubarb is high in vitamin K, which supports bone health and blood clotting. Its antioxidant properties help prevent the onset of several chronic diseases, including heart disease and cancer. Antioxidants — vitamin C and E, beta-carotene, zinc, et cetera — don't provide the same benefits when taken as supplements. Incorporating antioxidant-rich foods, like rhubarb, into your diet is more effective.
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In order to get the most out of this seasonal vegetable, it's important to know how to cook with it. Culinary Arts Lead Chef Barbara Rich explained that using sugar to balance the rhubarb's sharp flavor can counteract its health benefits. "The main issue is that since it’s so sour, you usually use it in conjunction with sugar which tends to negate the overall health properties," she says.
Her suggestion: use diced rhubarb as a substitute for another sour ingredient. "It can be chopped small and used in savory recipes in place of lemon," she adds. "It will basically disintegrate into the item, such as a lentil soup."
If you decide to use rhubarb in a sweet dish, such as in the rhubarb crumble recipe listed below, consider using sweeteners with less sugar. This rhubarb crumble uses date sugar rather than white sugar, and also calls for almond flour, which has fewer carbohydrates but is slightly sweeter than wheat flour. Maple crystals are another sweetening agent in this recipe. Maple sugar provides antioxidant nutrients of its own, without sacrificing any sweetness.
Take advantage of the season, and try bringing this health-supportive ingredient into your own kitchen. Check out the full recipe for rhubarb crumble below.
Ingredients
1 teaspoon canola oil for greasing pan
12 ounces rhubarb, cut into medium dice (about 3 cups)
¼ cup water
¼ cup date sugar
2 tablespoons arrowroot combined with 2 tablespoons cold water
1 pint strawberries, stemmed and coarsely chopped
1 cup almond flour
¼ cup maple crystals
¼ teaspoon ground cinnamon
Pinch sea salt
¼ cup coconut oil, melted
Directions
1. Preheat oven to 375° F. Grease 8” x 8” baking dish.
2. In 1-gallon pot, over low flame, combine rhubarb with water. Whisk in date sugar and arrowroot slurry. Simmer until rhubarb begins to soften. Add strawberries and mix to incorporate.
3. Transfer fruit mixture to baking dish and set aside.
4. In medium bowl, combine almond flour, maple crystals, cinnamon and salt.
5. Add melted coconut oil to mixture and, using wooden spoon, mix to combine.
6. Distribute crumble topping over fruit mixture. Bake in oven until browned, about 20 minutes.
